Doctor-Designed, Chef-Prepared Meals
Every meal is crafted to support specific health pathways. Use the filters below to find meals designed for your goals and preferences.
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Cauliflower & Broccoli Soup
A smooth, comforting blend of cauliflower and broccoli, gently simmered with onions, scallions, and a touch of turmeric. Light yet deeply nourishing.
Sweet Potato & Carrot Soup
A creamy, mildly sweet soup made with fresh sweet potatoes, carrots, and coconut milk — naturally smooth and comforting.
Creamy Pumpkin Soup
A silky, golden soup made with roasted pumpkin, blended with mild herbs and a hint of coconut cream for a balanced, nourishing bowl.
Thai Coconut Vegetable Soup
A light, aromatic soup featuring mixed vegetables in a coconut broth base — energising and restorative.
Lentil & Spinach Soup
A hearty blend of red lentils and spinach, simmered with herbs and spices for a satisfying, fibre-rich soup.
Tomato Basil Soup
A bright, refreshing soup made from slow-roasted tomatoes, garlic, and basil — a classic with natural sweetness and tang.
Moroccan Chickpea Soup
A flavourful, spiced soup with chickpeas, tomatoes, and carrots — high in fibre and plant protein.
Mushroom & Thyme Soup
An earthy, warm blend of mushrooms, thyme, and herbs — rich, warming, and deeply satisfying.
Doctor's Green Salad
A vibrant mix of apples, beets, radishes, carrots, cherry tomatoes, nuts, and seeds over baby spinach, dressed in lemon vinaigrette.
Rocket & Mango Salad
Peppery arugula paired with sweet mango, bell peppers, and a light lemon vinaigrette.
Roasted Mediterranean Vegetable Salad
A colourful salad of roasted vegetables, eggplant, bell peppers, asparagus, and cherry tomatoes, served over mixed greens with balsamic vinaigrette.
Quinoa & Kale Salad
A protein-packed mix of quinoa, baby kale, apple, walnuts, pomegranate, finished with an orange vinaigrette.
Salad Florentine
Fresh baby spinach, white onions, almonds, pumpkin and sunflower seeds, cherry tomatoes, and dressing in a light lemon dressing.
Mexican Corn & Bean Salad
A heavy blend of red kidney beans, white beans, chickpeas, corn, and bell peppers in a zesty tomato salsa with lime and coriander.
Beetroot Salad
Beetroot, cucumber, cherry tomatoes, sliced almonds, and spinach tossed with apple cider vinaigrette — bright and refreshing.
Greek Salad
A refreshing mix of tomatoes, cucumber, bell peppers, red onions and vegan feta on a bed of romaine lettuce, with olive oil and herbs.
Falafel Summer Veggie Bowl
Chickpea herb falafel served with roasted zucchini, sweet corn, bell peppers, brown rice, herbs, and lemon tahini dressing.
Superfood Bowl
Avocado, red cabbage, pumpkin seeds, hemp seeds, sunflower seeds, flax seeds, and oyster mushrooms over brown rice and quinoa, topped with ginger tamari sauce.
Hawaiian Bowl
Brown rice, seaweed, broccoli, avocado, pineapple, and barbecue sauce create a vibrant balanced bowl.
Miso Glazed Eggplant Bowl
Roasted miso-glazed eggplants with shiitake and oyster mushrooms, broccoli, and sesame ginger sauce over brown rice.
Warm Mushroom Shawarma Bowl
Roasted mushrooms with warm shawarma spices, served with warm pita, tahini sauce, fresh vegetables, and a bed of quinoa and brown rice.
Golden Bowl
A vibrant golden-hued bowl featuring turmeric-roasted vegetables, chickpeas, sweet potato, and leafy greens, topped with tahini dressing and toasted seeds.
Black Bean Burger
A hearty plant-based burger made with black beans, quinoa, onions, hummus, and fresh vegetables, served in a seeded bun wrap.
Club Sandwich
A stacked sandwich featuring tofu, avocado, cucumber, tomato, and aioli layered on multigrain bread with vegan mayo and guacamole.
Mushroom Sandwich
A savoury sandwich filled with portobello mushrooms, arugula, roasted bell peppers, and a spiced cashew spread on gluten-free grain bread.
Chickpea & Avocado Wrap
A satisfying wrap filled with mashed chickpeas, avocado, cucumber, and radish in a spinach tortilla.
Mediterranean Wrap
A wholesome wrap with roasted zucchini, eggplant, bell peppers, asparagus, and herb pesto in a whole wheat or pita wrap.
Mushroom Avocado on Rye
Grilled rye bread topped with smashed avocado, portobello mushrooms, roasted peppers, tomatoes, and arugula.
Not Tuna Lettuce Wrap
A fresh romaine lettuce wrap filled with smashed chickpeas, tahini, hemp seeds, onions, cucumber, and a touch of seaweed for flavour.
Sweet n Sour Vegetables
A vibrant mix of sautéed vegetables in a tangy sweet and sour sauce, served with a side of fluffy rice.
Kung Pao Vegan Chicken
A spicy and savory tofu stir-fry with peanuts, sesame, and crisp vegetables in a classic Kung Pao sauce.
Spaghetti Bolognese
Gluten-free spaghetti tossed in a rich, hearty vegan meat sauce made with tomatoes, herbs, and plant-based crumbles.
Ziti Pasta
Comforting baked ziti layered with roasted eggplant, marinara sauce, and melted vegan cheese.
Bean Stew
A hearty stew of kidney beans, chickpeas, black beans, and cannellini beans, simmered in a rich tomato base and served with steamed couscous.
Singaporean Noodles
Brown rice noodles stir-fried with tempeh, scallions, carrots, snow peas, sesame seeds, mung bean sprouts, and green peppers.
Rice Peas & Pumpkin
Fragrant brown rice with kidney beans, butternut pumpkin, broccoli, and coli simmered in coconut milk.
Vegan Steak & Potatoes
Pan-seared vegan meat served with roasted sweet potato, sautéed red cabbage, broccoli, and tomato gravy.
Ratatouille with Couscous
French-style slow-braised eggplant, zucchini, bell pepper, and olives served with steamed couscous.
Vegan Goulash
Stewed soya chunks in paprika and red pepper tomato sauce served with roasted sweet potatoes.
Pasta Ala Primavera
Whole wheat pasta tossed with roasted zucchini, eggplant, bell peppers, and asparagus in a creamy cashew sauce, finished with fresh basil.
Lemon Cauliflower with Roasted Potatoes
Pan-seared lemon-marinated cauliflower served with roasted new potatoes and a cashew-caper dill tartar sauce.
Vegan Beef Tempeh & Broccoli
Tempeh marinated in tamari, garlic, and ginger stir-fried with broccoli and served over brown rice with toasted sesame seeds.
Chickpea Coconut Kale Stew
A fragrant turmeric curry of chickpeas, coconut milk, and kale served with steamed wild rice.
Spaghetti Squash with Marinara
Roasted spaghetti squash served with red pepper and tomato sauce, topped with avocado and fresh basil.
Stir-Fried Vegetables with Amaranth
Bok choy, mushrooms, zucchini, and peppers stir-fried and served with steamed amaranth seeds or rice noodles.
Risi Bisi with Mushrooms
Brown rice cooked in aromatic vegetable stock, tossed with green peas, cremini, and trumper mushrooms.
Whole Wheat Spaghetti with Vegan Meatballs
Whole wheat spaghetti with vegan meatballs in tomato basil sauce — a wholesome take on a classic favourite.
Nuggets and Baked Sweet Potato Fries
Pan-fried vegan nuggets served with baked sweet potato fries, green salad, and a spiced cashew dip.
Lentil Curry with Cauliflower Rice
Yellow lentils cooked in aromatic masala gravy, served with sautéed cauliflower rice.
Soy Glazed Tofu with Zoodles
Organic marinated tofu glazed in soy sauce, served with sautéed zucchini noodles and roasted vegetables in light coconut milk.
Vegetable Lasagna
Layers of roasted zucchini, eggplant, and cauliflower béchamel sauce baked to perfection. May substitute with pasta sheets or gluten-free crust.